Latest Resources

Nibi Giinwiindawan (We Are Water) is a five module curriculum for communities/schools/youth programs interested in creating dialogue and discussion around the human relationship with water. Combining western and traditional knowledge and methods, youth will discover and share their own stories surrounding the vital importance and sacredness of water.

This report commissioned by Heart & Stroke, reveals high levels of ultra-processed food consumption in Canada, especially in children. It describes different types of food processing using the ANOVA food classification system, and assesses the relationship between types of processing and the quality of diets in Canada, using data from the 2015 Canadian Community Health Survey - Nutrition.

This literature review seeks to explore current policies and guidelines in Canada and around the world, that affect the food environment inside of schools and the effectiveness of these initiatives on improving the health of children and youth.

These nutrition standards created by the Region of Peel, outline the minimum nutrition criteria for food and beverages sold in settings other than schools. They are used in organizations with supportive food environments to make a healthy choice the easy choice, ultimately reducing chronic conditions and diseases.

This fact sheet is intended to help food service premises owners and operators, public health stakeholders, and the general public understand, implement and enforce Ontario’s menu labelling legislation as it may apply to cafeteria-style food service premises.

This fact sheet is intended to help food service premises owners and operators, public health stakeholders, and the general public understand, implement and enforce Ontario’s menu labelling legislation as it may apply to quick service restaurants.

In this position paper, you will find evidence-informed strategies to positively address weight, obesity and health, whilst minimizing unintended consequences related to weight and obesity intervention; key recommendations for public health interventions; and key messages to promote to the public.

This fact sheet is intended to help food service premises owners and operators, public health stakeholders, and the general public understand, implement and enforce Ontario’s menu labelling legislation as it may apply to regulated convenience stores.

Funded by the Ministry of Health and Long Term Care, the Nutrition Resource Centre (NRC) has operated under the Ontario Public Health Association (OPHA) since 1999 and is one of 14 health promotion resource centres operating in Ontario. The NRC strengthens the capacity of health promotion professionals and community partners involved in healthy eating and nutrition across the health continuum. Through networking and collaboration, the NRC is fostering knowledge transfer and exchange (KTE) and is building a centre of excellence in evidence-based resources and tools to support program and policy development throughout Ontario.